Welcome to our peanut butter-filled culinary adventure! If you're a fan of that creamy, nutty goodness, you're in for a treat. Peanut butter is more than just a spread; it's a versatile ingredient that can elevate your dishes in countless ways. In this blog post, we'll be diving into three delightful peanut butter recipes that will satisfy your cravings and tantalise your taste buds.
1. Peanut Butter Balls
Ingredients
- 2 cups/242 grams confectioners' sugar
- 1 cup/270 grams sweetened, smooth peanut butter
- 4 tablespoons/57 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 5 ounces/142 grams semisweet
- chocolate
Preparation
- Line a rimmed baking sheet with parchment paper.In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
- Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
- A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
- Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckets to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger.
- Chill in the refrigerator until the chocolate is firm, about 30 minutes
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2. Peanut Butter Sweet Tortilla
Ingredients
- 1 tortilla
- 2 handful blueberries
- 1 tablespoon agave syrup
- 1/2 banana
- 1 tbspoon PB
Preparation
- Place frozen blueberries in a pan with agave syrup and mix over low heat until jam forms.
- Spread peanut butter on the tortilla and add jam and banana. Fold it over and heat both sides in a pan.
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3. Spicy Peanut & Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced (about 1½ cups)
- 4 garlic cloves, smashed
- 1 (1-inch) piece ginger, peeled and
- chopped
- ½ habanero or bird's eye chile
- 1 (14-ounce) can pumpkin purée
- 3 cups water (or use chicken or
- vegetable stock)
- 1 (13-ounce) can coconut milk
- 1 tablespoon agave or honey (optional)
- ¼ cup unsweetened natural peanut butter
- Salt
- 2 tablespoons sliced fresh chives (optional)
- ¼ cup crème fraîche or yogurt (optional)
Preparation
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chili and pumpkin pure, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
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